- ByPaula Lambert
- PublishedDecember 9, 2022
This delicious dish can work as a side dish for your evening dinner or as an accompaniment to your holiday meal. It's a delectably healthy option that can enhance any dinner.
Sometimes it just takes a little something special to liven up what would otherwise be an ordinary dinner. This roasted cauliflower recipe is a delicious side dish that can transform your meal. It works with anything from beef, to chicken, to fish and can even sit proudly on your holiday dinner table. Best of all, it’s easy to make and looks as good as it tastes. Try it soon!
Roquefort Roasted Cauliflower Recipe
Ingredients
- 1 head cauliflower
- 2 Tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6-inch piece of a baguette
- 4 ounces Roquefort, finely crumbled
- ½ teaspoon minced fresh tarragon
Preparation
- Preheat the oven to 400°F.
- Place the cauliflower on a small baking pan. Drizzle the olive oil over the cauliflower and sprinkle with salt and pepper. Then, transfer it to the oven.
- Roast for about 30 minutes – until the cauliflower is beginning to brown.
- In the meantime, slice the baguette into ½ inch slices, and then cut the pieces into quarters. Transfer the bread to a food processor fitted with a metal blade and chop to make finely chopped fresh breadcrumbs.
- Combine the breadcrumbs, Roquefort, and tarragon in a small bowl, mixing with a fork or your fingers until the texture is uniform.
- When the cauliflower begins to brown, remove the pan from the oven, and pat the seasoned breadcrumbs onto the cauliflower to encase it. Don’t worry if some of the crumbles fall onto the pan – they will toast and be absolutely delicious.
- Return the cauliflower to the oven and continue roasting for 5 to 10 minutes longer until the breadcrumbs on the cauliflower have browned.
To serve, slice the cauliflower into wedges as if cutting a cake. Serves 8.
To make this roasted cauliflower recipe even easier, use toasted breadcrumbs and mix them with the cheese and tarragon.
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Yield: 8
Roquefort Roasted Cauliflower Recipe
This roasted cauliflower recipe is a delicious side dish that can transform your meal.
Ingredients
- 1 head cauliflower
- 2 Tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6-inch piece of a baguette
- 4 ounces Roquefort, finely crumbled
- ½ teaspoon minced fresh tarragon
Instructions
Preheat the oven to 400°F.
Place the cauliflower on a small baking pan. Drizzle the olive oil over the cauliflower and sprinkle with salt and pepper. Then, transfer it to the oven.
Roast for about 30 minutes – until the cauliflower is beginning to brown.
In the meantime, slice the baguette into ½ inch slices, and then cut the pieces into quarters. Transfer the bread to afood processorfitted with a metal blade and chop to make finely chopped fresh breadcrumbs.
Combine the breadcrumbs, Roquefort, and tarragon in a small bowl, mixing with a fork or your fingers until the texture is uniform.
When the cauliflower begins to brown, remove the pan from the oven, and pat the seasoned breadcrumbs onto the cauliflower to encase it. Don’t worry if some of the crumbles fall onto the pan – they will toast and be absolutely delicious.
Return the cauliflower to the oven and continue roasting for 5 to 10 minutes longer until the breadcrumbs on the cauliflower have browned.
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Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 209Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 13mgSodium: 577mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 9g
Nutrition information is an estimate.
Paula Lambert
From her love of Italy, Paula Lambert built a business that has flourished for 34 years. Lambert founded Mozzarella Company in 1982 and began producing Fresh Mozzarella in Dallas. This led to travels and other cheeses and eventually to two cookbooks, as well as many awards, honors and accolades. Paula’s newest endeavor is Viaggi Deliziosi…through which she takes small groups to explore the Italian food and culture and wines she loves so dearly. Check out herwebsiteandLinkedIn.
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